Tex-Mex Chicken and Rice

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Original recipe from 29 Minutes to Dinner Pampered Chef Cookbook

kept byBrittanyWilson
recipe by

Notes:

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Ingredients:

1 tsp plus 1 tbsp Veggie oil, divided
1 can Mexican Style corn
1 lb. boneless, skinless chicken thighs
1 tbsp Southwest Seasoning Mix
2 cups uncooked instant white rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp snipped fresh cilantro
1 cup shredded mexican cheese blend

Add 1 tsp of the oil to skillet. Heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towel. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until carmelized in one side. Remove corn from skillet; set aside.
As corn cooks, cut chicken into 1-in. pieces. Combine chicken and seasoning mix in bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occassionally. Remove chicken from skillet; set aside.
Add remaing 1 tbso oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most liquid is absorbed. Meanwhile, snip cilantro.
To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with Cilantro.